The Cultural History of Taiwanese Cuisine

What is "Taiwanese cuisine"? From Taiwanese cuisine in restaurants, to public canteens in the early postwar period, to congee and side dishes, to state banquets, to contemporary snacks and night markets, "A Cultural History of Taiwanese Cuisine: National Representations in Food Consumption" examines how the concept of "Taiwanese cuisine" has been defined, understood, and practiced over the past century.
"Taiwanese cuisine" is embedded in the grand history and social changes, and each of us who has cooked, written about, or consumed it is a participant in the definition of "Taiwanese cuisine."
Chen Yuzhen analyzes how nation and nationality are practiced and "embodied" in everyday consumer behavior. On the one hand, he examines the development of Taiwanese food history from a historical perspective, exploring food production and consumption over the past century. On the other hand, he integrates historical research with anthropological and literary studies to further analyze how "nation" as a collective consciousness influences people's taste and physical memory.

2020-06-03

聯經

416

9789570855340